There’s a certain magic in a dish that delivers immense flavor with minimal effort, especially one that becomes the star of every potluck. This Oriental Ramen Broccoli Coleslaw is that recipe. It’s the textural dream you didn’t know you needed—a symphony of crisp vegetables, buttery toasted almonds, and the irresistible crunch of seasoned ramen noodles, all brought together by a sweet, savory, and tangy dressing.
Forget the mayo-heavy slaws of summer past; this is a vibrant, make-ahead side that holds its crunch and brings a crowd to the table every single time. Let’s make it.
This isn’t just another slaw. From my years in professional kitchens, I know a winning side dish needs to be reliable, flavorful, and adaptable. This recipe checks every box.
- Maximum Crunch, Zero Sogginess: The genius lies in toasting the ramen and almonds, creating a sturdy, flavorful base that stands up to the dressing far better than traditional cabbage.
- 15-Minute Assembly: With pre-shredded broccoli slaw, this comes together faster than you can preheat your oven. It’s the ultimate last-minute lifesaver.
- Flavor-Packed Dressing: Using the ramen seasoning packets is a professional shortcut I love. It delivers a complex, umami-rich base that would take a dozen spices to replicate.
- Make-Ahead Friendly: Unlike leafy salads, this slaw actually improves after a short rest in the fridge, making it perfect for meal prep and stress-free entertaining.
- Endlessly Customizable: The formula is flexible. Swap nuts, add protein, or adjust the dressing to create your perfect version.
- Crowd-Pleasing Guarantee: The sweet-savory profile and addictive crunch make it a hit with both kids and adults at any gathering.
Ingredients You’ll Need
- Let’s gather our ingredients. This recipe is a beautiful lesson in how simple, pantry-friendly components can transform into something extraordinary. The broccoli slaw mix (typically shredded broccoli stems, carrots, and red cabbage) is your colorful, nutritious base—its sturdiness is key. The ramen noodles aren’t just a garnish; toasting them unlocks a deep, wheaty flavor and that signature crunch. Don’t skip toasting the almonds alongside them; it intensifies their nuttiness.
- Broccoli Slaw Mix: Look for a 12 to 14-ounce bag in the produce aisle. Its hearty texture won’t wilt quickly.
- Oriental-Flavored Ramen Noodles: Two 3-ounce packages. The seasoning packets are the secret weapon for the dressing.
- Slivered Almonds: Toasting is non-negotiable for depth of flavor. You can use sliced almonds in a pinch.
- Green Onions: They add a necessary fresh, sharp bite to balance the rich dressing.
- Sunflower Seeds or Shelled Edamame: Optional, but great for extra crunch (seeds) or a protein boost (edamame).
- Neutral Oil: Vegetable, canola, or avocado oil work best as a clean base for the dressing.
- Granulated Sugar: Creates the classic sweet-and-tangy balance. For a less refined option, honey works but will thicken the dressing.
- Rice Vinegar: Its mild acidity is perfect here. Apple cider vinegar is a good substitute.
- Soy Sauce or Tamari: For salty, umami depth. Use tamari for a gluten-free version.
- Toasted Sesame Oil: Just a teaspoon—it’s potent and adds that authentic finishing aroma.
Kitchen Equipment Needed
You don’t need any special equipment. A large skillet for toasting, a large mixing bowl (bigger than you think—tossing is key), and a whisk for emulsifying the dressing are the essentials. A liquid measuring cup makes mixing and pouring the dressing a one-step process.
That’s it!
How to Make Oriental Ramen Broccoli Coleslaw Recipe
Step 1: Toast the Noodles and Almonds
Place your large, dry skillet over medium heat. Add the crushed ramen noodles (discard the seasoning packets for now) and the slivered almonds. Toast for 4 to 5 minutes, stirring almost constantly.
You’ll smell a wonderful, nutty aroma and see the noodles take on a light golden hue. Believe me, this step transforms them from a packaged product into a gourmet crunchy element. Transfer immediately to a plate to stop the cooking and let them cool completely.
Step 2: Assemble the Slaw Base
In your largest mixing bowl, combine the entire bag of broccoli slaw mix and the thinly sliced green onions. By now, your toasted noodle-almond mixture should be cool. Add it to the bowl.
If you’re using sunflower seeds or edamame, add them now. Use your hands or salad tongs to toss everything together gently. You’re building layers of texture here.
Step 3: Whisk the Flavor-Packed Dressing
This is where the magic happens. In a separate bowl, whisk together the neutral oil, sugar, rice vinegar, soy sauce, that crucial teaspoon of sesame oil, and the contents of both reserved ramen seasoning packets. Whisk vigorously for a full minute.
Tip from me: You’re not just mixing; you’re fully dissolving the sugar and seasoning packets to create a smooth, emulsified dressing. Taste it on a spoon—it should be a perfect balance of sweet, salty, and tangy.
Step 4: Dress and Taste Test
Pour about three-quarters of the dressing over the slaw mixture. Now, toss with commitment! Get right in there and ensure every single strand of slaw and every crunchy noodle gets coated.
This is critical for flavor distribution. Now, taste a bite. Trust your palate.
Does it need more dressing? More tang? Add the remaining dressing if desired, or a tiny extra splash of vinegar.
Season with a pinch of salt and black pepper only if needed.
Step 5: Rest, Toss, and Serve
Now, practice a little patience. Let the slaw sit for at least 10-15 minutes. This allows the flavors to marry and the noodles to absorb just enough moisture to become perfectly crunchy-tender, not rock-hard.
Give it one final glorious toss, transfer it to a serving bowl, and step back to admire your creation. It’s ready to delight.
A few insights from the pro kitchen will ensure your slaw is flawless every time.
- Cool Completely: Adding the warm toasted noodles to the slaw will cause the vegetables to sweat and wilt. Letting them cool on a plate preserves the crisp texture.
- Dressing Dynamics: The slaw will continue to absorb the dressing over time. If making it more than an hour ahead, reserve a little dressing to refresh it just before serving.
- Crush with Control: Place the ramen blocks in a sealed bag and use a rolling pin or the bottom of a pan to crush them. You want a mix of small pieces and some larger shards for varied texture.
- The Taste Test: Never skip tasting the dressed slaw before final seasoning. The salt level from the seasoning packets can vary, so adjust with a light hand.
Recipe Variations
- The basic formula is a fantastic canvas. Here are some tested variations I love.
- Spicy Sriracha Kick: Add 1-2 teaspoons of sriracha to the dressing and garnish with sliced fresh jalapeño.
- Apple & Cranberry: For a fall twist, fold in 1 cup of finely chopped crisp apple and 1/2 cup of dried cranberries with the slaw mix.
- Protein-Powered Main Dish: Add 2 cups of shredded rotisserie chicken or cooked, shelled shrimp to turn this into a hearty main course salad.
- Gluten-Free & Soy-Free: Use gluten-free ramen or rice noodles, tamari (or coconut aminos), and ensure your other ingredients are certified GF.
- Sesame Seed Swap: Replace the almonds with 3/4 cup of toasted sesame seeds for a different nutty profile.
- Cilantro-Lime: Add 1/2 cup chopped fresh cilantro and replace the rice vinegar with fresh lime juice for a brighter, herbaceous version.
What to Serve With This Recipe
This slaw’s bold flavor and crunch make it an incredibly versatile partner. It’s the ideal side for grilled or barbecued meats like chicken thighs, pork chops, or flank steak, cutting through their richness. It’s a staple at my summer potlucks, paired with burgers, hot dogs, and baked beans.
For a lighter meal, serve a larger portion alongside seared salmon or teriyaki tofu. It also makes a fantastic topping for fish tacos or pulled pork sandwiches, adding a necessary fresh, crunchy contrast.
Storage & Make-Ahead Instructions
- This slaw is a meal-prep champion. For the best texture, you can prep the components up to 2 days ahead.
- Component Prep: Store the toasted, cooled noodle-almond mix in an airtight container at room temperature. Keep the washed and sliced vegetables in a separate bag in the fridge. Whisk the dressing and store it in a jar in the refrigerator.
- Assembled Slaw: Once dressed, the slaw will keep well in the refrigerator for up to 3 days. The noodles will soften but remain pleasantly chewy.
- Avoid Freezing: Freezing will destroy the texture of the vegetables and create a mushy, unappetizing salad upon thawing.
- Reviving Leftovers: If the slaw seems dry after storage, a quick drizzle of fresh rice vinegar or a tiny splash of neutral oil can perk it right up.
Frequently Asked Questions
Q: Can I use regular green cabbage instead of broccoli slaw?
A: You can, but the texture will be different. Green cabbage releases more water and will become soggy faster. For the classic version with the best hold, broccoli slaw mix is highly recommended.
Q: My ramen didn’t come with an “Oriental” flavor packet. What can I use?
A: No problem! Use any ramen flavor you like (soy sauce or chili are good). For the dressing, substitute the packets with 2 tablespoons of soy sauce, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of ginger powder.
Q: How far in advance can I make this?
A: For maximum crunch, assemble and dress the slaw no more than 1-2 hours before serving. However, it will still be delicious the next day, though the noodles will be fully softened.
Q: Can I make this nut-free?
A: Absolutely. Simply omit the almonds. You can add extra sunflower seeds or toasted sesame seeds for crunch, or just rely on the ramen noodles.
Q: Is there a way to reduce the sugar?
A: Yes. You can reduce the sugar to 1/4 cup, or use a sugar substitute that measures 1:1 like erythritol. The dressing will be less syrupy but still flavorful.
Q: Why did my slaw get watery?
A: This usually happens if the vegetables weren’t thoroughly dried, if warm ingredients were added, or if it was dressed too far in advance. Using the sturdier broccoli slaw mix and following the cool-down step prevents this.
Q: Can I use pre-toasted almonds?
A: You can, but toasting them fresh with the noodles creates a superior, deeper flavor. If using pre-toasted, add them to the skillet with the noodles for just the last 60 seconds to warm and combine the flavors.
Final Thoughts
This Oriental Ramen Broccoli Coleslaw is more than a recipe; it’s a reliable, crowd-pleasing formula that has earned a permanent spot in my repertoire. It embodies what I love about cooking: transforming humble, accessible ingredients into something truly special with just a few smart techniques. The contrast of textures, the balance of sweet and savory, and the sheer ease of it all make it a recipe you’ll return to for potlucks, weeknight dinners, and everything in between.
I encourage you to make it your own—try the variations, adjust the dressing to your taste, and see how it becomes a requested favorite. After 15 years of recipe testing, this is one of those dishes that just works, every single time. Give it a try this weekend, and don’t forget to come back and let me know how it turned out!
Share your creations online and tag me—I love seeing your kitchen successes.
Oriental Ramen Broccoli Coleslaw
Equipment
- Large mixing bowl
- Large skillet
- Whisk and medium bowl for dressing
- Measuring cups and spoons
Ingredients
- 1 package broccoli slaw mix about 12-14 ounces, found in the produce section
- 2 packages oriental-flavored ramen noodles 3-ounce packages, noodles crushed, seasoning packets reserved
- 1 cup slivered almonds
- 1 bunch green onions thinly sliced
- 1/2 cup sunflower seeds or shelled edamame optional for extra crunch or protein
- 1/2 cup neutral oil like vegetable, canola, or avocado oil
- 1/3 cup granulated sugar
- 1/3 cup rice vinegar
- 2 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- salt and black pepper to taste
Instructions
- In a large, dry skillet over medium heat, toast the slivered almonds and the crushed ramen noodles (without the seasoning packets) for 4-5 minutes, stirring frequently, until they are fragrant and just starting to turn golden. Tip from me: Watch them closely—they can burn quickly. Transfer to a plate to cool completely.
- In your largest mixing bowl, combine the broccoli slaw mix, sliced green onions, and the cooled toasted noodle-almond mixture. If using, add the sunflower seeds or edamame. Toss everything gently with your hands or salad tongs to distribute evenly.
- For the dressing, in a medium bowl or large liquid measuring cup, whisk together the neutral oil, sugar, rice vinegar, soy sauce, sesame oil, and the contents of both reserved ramen seasoning packets. Whisk vigorously for about 60 seconds until the sugar is fully dissolved and the dressing is emulsified.
- Pour about three-quarters of the dressing over the slaw mixture. Toss very well to coat every strand and crunchy bit. Taste a bite. Trust me, this is the most important step. Add the remaining dressing if you prefer it wetter, and season with a pinch of salt and black pepper if needed.
- Let the slaw sit for at least 10-15 minutes before serving to allow the flavors to meld and the noodles to soften slightly. Give it one final toss, transfer to a serving bowl, and enjoy the incredible crunch and flavor.